Frozen Mocha Marbled Loaf Recipe

This showstopping marbled dessert seems fancy, but it's really simple to prepare ahead of time and pop in the freezer. Frosty slices have a creamy blend of chocolate and coffee that's delightful anytime of year.
-Cheryl Martinetto, Grand Rapids, Minnesota

Nutritional Facts

Directions

Line a 9-in. x 5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2-in. up the sides of prepared pan.

In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup.

Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight.

To serve, lift out of the pan; remove foil. Cut into slices.Yield: 12 servings.

Originally published as Frozen Mocha Marbled Loaf in Quick Cooking
December 2000, p29

"Just made this last night. I used a Hazelnut flavored instant coffee and cut up chocolate covered almonds on top of it. Turned out amazing. I was really careful folding in the whipped heavy cream and not just stirring it. Also had to make sure that the cream was fully whipped. After I added hot water to the instant coffee I let it sit for a few minutes to cool so it wouldn't melt the cream mixture. I used a 9x5 loaf pan and it filled right to the top. Tasted incredible the next afternoon ( I kept it in the freezer overnight). Will definitely be adding this recipe to my favorites. Thank you Cheryl for another amazing Taste of Home recipe!! :)"